Maturation: minimum 45 days
Cheese Type: Uncooked, Pressed cheese
Bethmale, produced in the Pyrenees, is one of the region’s best-known cheeses. It takes its name from its eponym village of origin located in Ariège. Bethmale can be made from cow, goat, or a blend of the two milk’s. Since the 12th century, the cheese is marked with a royal seal because King Louis VI particularly appreciated it. Certainly the most characteristic cheese from the Ariège Pyrenees made from cow’s milk, Bethmale Grand Cru knows how to surprise amateurs and satisfy connoisseurs thanks to its incomparable creaminess and its subtle flavours that are both sweet and tangy.
This uncooked pressed cheese with a supple and airy texture is recognizable by its numerous and irregular openings. Your palate will appreciate its velvety taste with unexpected fruity accents.
White wines (Vauvray, Bordeaux, Riesling)
Red wines (Beaujolais, Bourgogne)
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